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Rustic and provincial dishes are very appealing to me. I enjoy the rough edges and textures. This tomato soup has all the right elements; smooth, with bits of chunky vegetables and cheese covered croutons to soak up some of the delicious bisque. I can imagine being served this dish in an Italian or French country village.Tomato bisque wbIt makes a wonderful appetizer, and hearty enough as an entrée. It can be made light and vegan by leaving out the cream.

Provincial Tomato and Canellini Bean Bisque
Recipe type: Soup
Cuisine: Italian
Serves: 6-8 servings
  • 1 28 ounce can crushed fire roasted tomatoes
  • 2 cups water
  • 1 15 ounce can Canellini or white kidney beans
  • 2 red peppers, roasted, washed, seeded and pureed
  • 1 medium onion, chopped (1 heaping cup)
  • 2 x 4 Parmesan rind
  • 2 tablespoons olive oil
  • 1 ½ tablespoon fresh garlic, minced (about 4 cloves)
  • ½ cup celery, diced
  • ½ - ¾ cup cream
  • 2 bay leaves
  • 2 teaspoons fresh oregano, chopped fine (1/2 teaspoon dried)
  • 1 teaspoon pepper
  • 1 teaspoon salt

  • optional:
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon sugar
  • pinch of red pepper flakes
  1. Place the olive oil in a large pot over medium heat.
  2. Add the onion, celery and sauté for 5-7 minutes.
  3. Add all of the remaining ingredients except for the cream and Cannellini beans.
  4. Bring to a boil and then reduce heat until you have a slow simmer.
  5. Add the Parmesan rind to soup.
  6. Allow to simmer for 20 minutes or more.
  7. Remove 3 cups of the soup and place into a blender, or, using a submersion blender, puree until smooth and then return to the pot (be sure not to put the Parmesan rind into the blender).
  8. Add beans and cream.
  9. Heat through and serve.
If you like a little kick to your food, add a pinch of red pepper flakes and if you like a hunk of smoke, add a teaspoon of sweet smoked paprika. If the tomatoes you are using are particularly acidic, you may want to add a little sugar to give the soup a more balanced flavor.

Tomato Bisque wb 2
Gruyere Croutons
  • 1 French baguette or Italian loaf
  • 2 cups Gruyere cheese, grated
  1. Preheat broiler.
  2. Cut 2 slices of bread for each serving of soup.
  3. Sprinkle some of the cheese on each slice of bread.
  4. Season with salt and pepper.
  5. Place bread under broiler until the cheese is bubbling and the bread begins to brown.
  6. Remove from oven and serve on top of soup.


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